Use a mild-flavored beer (such as a pilsner) for the best results; heavier beers, such as stout or porter, will make the sauce bitter.
1 tablespoon olive oil
1 1/2 cups chopped onion
3 cups chopped peeled peaches (about 4 large)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 garlic cloves, minced
2 cups beer
1 cup ketchup
1 cup prepared mustard
1/4 cup packed brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1/4 teaspoon ground cinnamon
How to Make It
Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in beer and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dish towel over opening in blender lid (to prevent spills). Process until smooth. Pour pureed mixture into a medium bowl. Repeat procedure with remaining mixture.
Note: Refrigerate sauce in an airtight container for up to 10 days.
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